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“From Vegetarian Times- January/February 2011”
1hr 40mins

Ingredients Nutrition


  1. Soak beans in a large bowl of cold water, overnight. Drain.
  2. Put beans in a 6 qt Dutch oven or pot and add enough water to cover by 2 inches. Tie together the thyme and parsley sprigs and add them to the pot. Add the 1/2 onion, fennel stalks and fronds, and 6 halved cloves garlic. Add a tbsp salt. Partially cover and bring to a boil. Uncover, reduce heat to low, and simmer for 35-40 minutes or until beans are just tender. Drain beans, reserving the cooking liquid. Discard herb bundle, fennel fronds and stalks, onion, and garlic cloves. If using Dutch oven, clean it and wipe it out.
  3. Preheat oven to 400. Heat 1 tbsp oil in Dutch oven over medium-high heat. Add fennel and carrots and season with salt if desired. Cover and cook for 10 minutes, stirring frequently. Add diced onion and cook, covered, for 6-8 minutes or until onion is soft and the bottom of pan is brown, stirring frequently. Add minced garlic for 1 minute. Remove pot from heat, stir in vinegar and use a spatula to scrape any browned bits from the bottom. Add the beans, chopped thyme, chopped parsley, 1/2 cup parmesan cheese and enough bean cooking liquid so that it reaches 1 1/2 inches below the top of the beans (for me this was 3/4 cup although VT recommends 1 1/2-2 cups). Stir well to combine.
  4. Combine the breadcrumbs and parmesan cheese. Drizzle remaining 1 tbsp olive oil into crumbs and combine to moisten breadcrumbs. Sprinkle over the top of the Dutch oven. Bake, uncovered, 40-45 minutes or until top is browned and juices have bubbled down below surface, leaving brown rim around edge of crust. Cool at least 20-25 minutes to allow beans to absorb moisture. Serve warm.

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